Healthy Vegetarian Meal Plan 10.23.2016

A delicious and healthy vegetarian meal plan to make your weeknight eats easy, approachable, and tasty!

Helloooooooooooooo Saturday!

There was a gorgeous sunrise here this morning (quick! check it out on my Instagram story!), and lately our evenings and mornings have been nice and chilly and crisp, while it warms up enough in the afternoons to enjoy some play time. I couldn’t ask for better weather for enjoying those Roasted Vegetable Stacked Enchiladas I showed you on Monday, with a side of the Pear Apple Walnut Stuffed Acorn Squash I showed you yesterday. Plans? This weekend, I’m hanging in Reno town, doing some work, attending a Halloween bash, sweating my mind-body-soul trifecta off at spin class, and sheesh, I think that’s about it. What’re you’uns doing?

Weekly food? Let’s talk.

We start your Sunday with a nice, clean brussels sprouts caesar salad, kick off Monday with soulvaki bowls with roasted sweet potatoes, move to uuuuber comforting sweet potato and black bean enchiladas by Wednesday, dig into some cheesy spaghetti squash melts on Thursday, and clean it up on Friday with vegan broccoli soup to balance out your Friday evening cocktails.

Be sure to print out the grocery list before you go to the grocery store, meow! Have a fun weekend!

Monday

Prep Ahead Tip: You can prepare the dressing in advance, chop the kale, then mix them together and store in an airtight container for up to one day in advance. You can make the pickled shallot several days in advance and roast the sweet potato the day before, if desired.

Vegan/Gluten-free Substitutions: Recipe is gluten-free. Omit the feta and use tahini in place of yogurt to make it vegan.

Tuesday

Prep Ahead Tip: This recipe comes together pretty quick so no advance prep is needed.

Vegan/Gluten-free Substitutions: To keep this recipe gluten-free, use gluten-free flour tortillas. Make these enchiladas vegan by substituting vegan cheese for the jack cheese, or omit the cheese altogether.